Scallops with Spinach and Lemon

Serves 2 as a main meal, or 4 as an appetizer.. If using fresh spinach, wash, stem, and saute until wilted, set aside. If using frozen spinach, cook and drain, then saute to remove some of the moisture. Wash scallops to remove sand. Heat a large sauce pan, add butter. Add spinach and saute until heated through, season with salt and pepper. Push spinach to the outsides of pan, forming a ring. Add scallops to the center of pan and saute 3 - 5 minutes, moving gently, so as not to disturb spinach. Season with salt and white pepper. When scallops are tender, pour lemon juice over scallops. Sauti a few more minutes. To serve, make a bed of spinach on the plate, top with scallops and pan juices, serve with lemon wedges on the side. If serving a large crowd, you can keep the spinach warm in a separate pan while you saute the scallops.